Today I want to share with you a recipe I came up with one day, because I wasn't really in the mood to cook my usually go to meals. At a very young age (12) I learned how to cook over the phone. Yes, that is correct! I would come home from school, call my mom at work and she would walk me through step by step on how to make beans, rice, chicken and so on. Oh, I should tell you, every meal I cooked was Puerto Rican style. My mom, on occasion, would make lasagna or hamburgers, but 99% of the time our meals were Spanish. Matter of fact, I learned to cook different types of meals after my divorce. My first husband was a very picky eater and I hated cooking. Now, I love to cook and I will try different recipes and take away or add to the recipes to make it my own. I also came up with my own concoctions and 98% of the time the meals are a hit and this recipe is one of them.
Here is what you would need - You need to adjust this recipe according to the amount of people you are making this for.
Serving for One:
Left over pot roast or steak
1 to 2 eggs
Half of a red sweet pepper
Half of a red onion
2 slices of bacon
Slice of chedder cheese (any chesse is fine)
2 slice of toasted bread
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| In a pan or grill heat your left over pot roast or steak and also saute your red pepper and onion. This will take about 5 mins. |
Next add an egg or two and scramble together.
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| I always add a pinch of sea salt and black pepper and now you have a yummy egg and steak delight. |
Grab your toast and add a slice a cheese and bacon if you like.
This sandwich is so scrumptious and a great way to use that left over pot roast. I promise you one thing, your husband and family will be full after eating this.
Thanks so much for stopping by and I'll see you again. Have a great week.
Hugs,
Vanessa
